Name: 30-Minute Grilled Chimichurri Steak Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Argentinian-inspired
Ingredients: 2 pounds flank steak; Kosher salt & ground black pepper, to season; 2 ears sweet corn, husks & silks removed; 2 medium zucchini, quartered lengthwise; 8 ounces cherry or grape tomatoes, threaded on skewers; 1-2 tablespoons avocado oil or high smoke point oil of choice; ½ lemon, juiced (about 1 tablespoon juice); Fresh herbs (typically parsley, cilantro, oregano), garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper (exact quantities not specified in the original recipe but generally: 1 cup parsley, ½ cup olive oil, 2-3 garlic cloves, 1 tbsp red wine vinegar, ½ tsp red pepper flakes, salt and pepper to taste); Herbed lemon rice (recipe notes); Chopped lettuce or greens (arugula, spinach, etc.); Cotija cheese; Finely chopped fresh herbs

Description

A vibrant and hearty 30-minute grilled chimichurri steak bowl featuring tender flank steak, charred vegetables, and a zesty homemade chimichurri sauce. Perfect for a quick and flavorful dinner that combines grilling with fresh, herbaceous flavors accompanied by optional herbed lemon rice and greens.

Ingredients

Steak and Vegetables

2 pounds flank steak
Kosher salt & ground black pepper, to season
2 ears sweet corn, husks & silks removed
2 medium zucchini, quartered lengthwise
8 ounces cherry or grape tomatoes, threaded on skewers
1-2 tablespoons avocado oil or high smoke point oil of choice
½ lemon, juiced (about 1 tablespoon juice)

Chimichurri Sauce

Fresh herbs (typically parsley, cilantro, oregano), garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper (exact quantities not specified in the original recipe but generally: 1 cup parsley, ½ cup olive oil, 2-3 garlic cloves, 1 tbsp red wine vinegar, ½ tsp red pepper flakes, salt and pepper to taste)

For Serving (Optional)

Herbed lemon rice (recipe notes)
Chopped lettuce or greens (arugula, spinach, etc.)
Cotija cheese
Finely chopped fresh herbs

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Instructions

Prep: Preheat the grill to medium direct heat (450-500°F). Pat the flank steak dry with paper towels and season liberally with kosher salt and black pepper. Prepare the vegetables by coating them with avocado oil and seasoning with salt and pepper.
Grill the flank steak & vegetables: Place the flank steak on the grill grates along with the vegetables—position the tomato skewers and zucchini perpendicular to the grates. Grill the steak 4-5 minutes per side for medium-rare, and grill vegetables 2-3 minutes per side until charred. Remove from grill and let the steak rest for at least 5 minutes.
Prepare the chimichurri sauce: While steak and vegetables cook and rest, pulse fresh herbs, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper in a food processor until combined. Adjust seasoning as needed. Set aside or refrigerate up to 1 week.
Slice & serve: Slice the rested steak thinly against the grain. Chop grilled vegetables into bite-sized pieces and spritz with lemon juice. Build bowls starting with herbed lemon rice and greens, topping with grilled veggies and sliced steak. Drizzle with chimichurri sauce and add optional toppings like cotija cheese and fresh herbs. Serve immediately.

Notes

Ensure to slice flank steak against the grain to maintain tenderness.
Position vegetables carefully on grill to prevent falling through grates, especially small items like cherry tomatoes on skewers.
The chimichurri sauce can be made ahead and stored refrigerated for up to one week.
Herbed lemon rice makes an excellent base for this bowl; see recipe notes or prepare plain rice seasoned with lemon juice and fresh herbs.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Argentinian-inspired